This 2 minute video is Dr Pere Clave discussing why dysphagia which is most commonly seen in elderly patients is becoming more prevalent. Dr Pere Clave also discusses the potential relationship between dysphagia and neurodegenerative diseases such as Parkinson's, Alzheimers, amyotrophic lateral sclerosis and multiple sclerosis.
Dr Pere Clave
An online recipe booklet for thickening a variety of fluids utilising RESOURCE THICKENUP Clear and provide information about the IDDSI Framework. It also provides patients with guidelines on how much RESOURCE THICKENUP Clear should be utilised depending on which level of the IDDSI Framework is being adhered to.
This online resource for users of SUSTAGEN Hospital Formula and RESOURCE THICKENUP Clear provides recipes for these two products. The online RESOURCE provides an overview of how the world of texture-modified foods is changing and show how patients who need this, can have greater meal variety and improve dining with dignity.
A booklet that provides information about dysphagia including the symptoms of dysphagia, who it affects, how it is diagnosed and managed, as well as risk factors and problems that may occur because of it. The booklet also provides additional information for family, friends and caregivers to help those in their lives that are affected by dysphagia.
This publication provides current knowledge on pureed foods for people with dysphagia, developed by 6 global experts. Topics include chewing and swallowing solid foods, tools for screening and assessment, texture-modified diets in residential care settings, and benefits of commercially prepared pureed foods. Author: Experts on Chewing and Swallowing disorders and Nestlé Nutrition Institute
A recipe brochure for patients which uses THICKENUP Clear and SUSTAGEN Hospital Formula Neutral Flavour to create a No Melt Ice cream. The recipe also provides patients with serving suggestions as well as an indication of what IDDSI Framework Level this can be utilised in.
This online training course has been developed in consultation with IDDSI, to enhance knowledge for non-speech pathologists working with individuals with dysphagia. It discusses the ‘what’ and ‘how’ of the IDDSI Framework, and will take approximately 1 hour to complete. Author: Nestlé Health Science, in consultation with IDDSI
In this meta-analysis of randomised control trials, it details how texture-modified diets increase dietary intake of energy and protein in addition to fluif intake for adults with dysphagia.
In this international survey, it explores current knowledge gaps regarding malnutrition and dysphagia among healthcare professionals across 54 countries and discusses opportunties for improved care, management and identification strategies.
A recipe booklet for thickening Nestlé Health Science Oral Nutrition Supplements utilising THICKENUP Clear in accordance with the IDDSI framework.
This case report presents the clinical experience with four cases of post-stroke dysphagia. A comprehensive approach to management with thickened fluids decreased the risk of aspiration pneumonia and facilitated effective management of dietary recommendations both during hospitalisation and after discharge.
